Beignets are pretty much everywhere in southern Louisiana. They are little pillowy clouds of sweet airy dough, fried and covered with powdered sugar. They are sooooo yummy! I've seen in Australia that they make something called fairy bread, that is served at children's birthday parties. It's white bread, buttered, and COVERED in sprinkles. It is too stinking cute!
So, today we're making a combination of the two. Here's what you'll need to make yours:
- 1/4 ounce envelope of active yeast
- 1/4 cup of sugar
- 3/4 cup of warm water (not too hot, or you'll kill the yeast, about 110°)
- 1 whole egg
- 3 tablespoons of melted butter
- 1 cup of whole milk
- 1 teaspoon of salt
- 4 cups of all purpose flour
- 2 tablespoons of vegetable oil, plus more for frying
- Sprinkles (any kind)
For the glaze:
- 2 cups of powdered sugar
- 3 or 4 tablespoons of milk
First you'll need to add the water to a large mixing bowl. Add in the sugar and sprinkle the yeast over the top.
Let it sit for about 5 minutes, or until it gets foamy.
Add in the egg, milk, salt and melted butter. Mix it really well with a whisk.
Once it's whisked add in 1 cup of flour and mix well.
Add in 2 more cups of flour, mixing with a wooden spoon.
Add in the last cup of flour. You will be able to mix it a little with the spoon, but you'll have to turn it out onto a lightly floured work surface to incorporate the remaining flour.
After the dough is mixed, oil a bowl with 2 tablespoons of vegetable oil. Make sure to evenly coat the bottom and sides.
Place the dough in the oiled bowl, lightly oil the top of the dough, cover and let rise in a warm spot for about an hour.
Once the dough has doubled in side, turn it out onto a floured work surface.
Lightly dust the top with flour and roll it out about 1/2 inch thick.
Cut the dough using a knife. Just make squares or rectangles, they don't need to be uniform.
Set it aside and let the dough rise again, for about 30 minutes.
Heat your oil to about 350° .
The dough should float back up to the top once you add it to the oil. If it sinks, your oil isn't hot enough.
Fry a few at a time, don't overcrowd them. Fry until golden brown, about 1 minute, then flip and brown the other side. Watch them close, they will brown quickly.
Let them drain on a paper towel while you finish the batch.
If you're making regular beignets, just add powdered sugar and you're done.
But if you're making fairy beignets, you'll need a glaze that the sprinkles can stick to.
To make the glaze, add 2 cups of powdered sugar to a bowl, add in 3 tablespoons of milk and stir. If it's too thick add more milk, a tablespoon at a time.
Dip the beignet into the glaze, let the excess drip off, then top with sprinkles. The sprinkles will stick wherever you have the glaze, so you can add a little, or you can add a lot!